Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)
Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentati...
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| Format: | Article |
| Language: | English |
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The Korean Society of Fisheries and Aquatic Science
2025-01-01
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| Series: | Fisheries and Aquatic Sciences |
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| Online Access: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6 |
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| _version_ | 1823860961893679104 |
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| author | Vu Ngoc Boi Nguyen Thi My Trang Tran Thi Bich Thuy Vu Quang Minh |
| author_facet | Vu Ngoc Boi Nguyen Thi My Trang Tran Thi Bich Thuy Vu Quang Minh |
| author_sort | Vu Ngoc Boi |
| collection | DOAJ |
| description | Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentation processes of snubnose pompano products. The results have indicated that the appropriate regime for wilting pompano samples was salting with a salt ratio of 10% to raw materials for 24 h at 40°C. The drying conditions for oven drying at 50°C with a wind speed of 2 m/s for 2 h were considered optimum. After drying, the fish fillets were fermented using starter microbial strains. The fermentation using a mixture of two types of bacteria Lactobacillus plantarum and Lactobacillus acidophilus in a 1:1 ratio for 7 days produced fermented snubnose pompano fillets with the highest quality. The composition of final products shows that fermented snubnose pompano fillets meet the product quality standards and are potential for development of new products. |
| format | Article |
| id | doaj-art-6cb8df317c4040ef9c47e9bec231557f |
| institution | Kabale University |
| issn | 2234-1757 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | The Korean Society of Fisheries and Aquatic Science |
| record_format | Article |
| series | Fisheries and Aquatic Sciences |
| spelling | doaj-art-6cb8df317c4040ef9c47e9bec231557f2025-02-10T08:20:28ZengThe Korean Society of Fisheries and Aquatic ScienceFisheries and Aquatic Sciences2234-17572025-01-01281546410.47853/FAS.2025.e6Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)Vu Ngoc Boi0Nguyen Thi My Trang1Tran Thi Bich Thuy2Vu Quang Minh3Faculty of Food Technology, Nha Trang University, Nha Trang city 650000, VietnamFaculty of Food Technology, Nha Trang University, Nha Trang city 650000, VietnamFaculty of Food Technology, Nha Trang University, Nha Trang city 650000, VietnamFaculty of Food Technology, Nha Trang University, Nha Trang city 650000, VietnamDevelopment of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentation processes of snubnose pompano products. The results have indicated that the appropriate regime for wilting pompano samples was salting with a salt ratio of 10% to raw materials for 24 h at 40°C. The drying conditions for oven drying at 50°C with a wind speed of 2 m/s for 2 h were considered optimum. After drying, the fish fillets were fermented using starter microbial strains. The fermentation using a mixture of two types of bacteria Lactobacillus plantarum and Lactobacillus acidophilus in a 1:1 ratio for 7 days produced fermented snubnose pompano fillets with the highest quality. The composition of final products shows that fermented snubnose pompano fillets meet the product quality standards and are potential for development of new products. http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6Snubnose pompanoFermentationLactic acid bacteria |
| spellingShingle | Vu Ngoc Boi Nguyen Thi My Trang Tran Thi Bich Thuy Vu Quang Minh Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) Fisheries and Aquatic Sciences Snubnose pompano Fermentation Lactic acid bacteria |
| title | Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) |
| title_full | Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) |
| title_fullStr | Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) |
| title_full_unstemmed | Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) |
| title_short | Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) |
| title_sort | effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano trachinotus blochii |
| topic | Snubnose pompano Fermentation Lactic acid bacteria |
| url | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6 |
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